This soup is Rastacook’s favorite, the best part is that it’s super easy to make and only takes about 45 minutes. The only time consuming part is caramelizing the onions which takes 30 minutes. Plus all the ingredients are probably already in your pantry.
If you do not have beef broth on hand, then you can replace it with 2 beef bouillon cubes and water. You may also omit the white wine if you do not have in hand. I often make it without and its still as tasty!
- Butter - 2 TBSP
- Oil - 1 TBSP
- Yellow onions - 3
- Dried tyme - 2 tsp
- Bay leaf - 2
- Beef broth - 5 cups
- Dry white wine - 1/2 cup (optional)
- Baguette - 4-6 1/2 slices
- Gruyere cheese - 1 cup shredded
In a heavy saucepan melt butter with oil, stir in the onions and saute until translucent about 4-5 minutes. Reduce the heat to low and cover for 15 minutes. Uncover and sprinkle a pinch of sugar and salt and raise the heat to medium, cook uncovered for another 20 minutes.
Pour in the beef broth and bring to a boil, stir in the white wine. Add the tyme and bay leaf. Reduce the heat to low and cover for 20 minutes.
Slice the baguette in 1 1/4 " and toast on each side.
To assemble: pour hot soup in an oven proof bowl, add a slice of baguette, and sprinkle with grated cheese. Place in oven under "broil" until golden brown.